Easy Chicken Taco Soup

Easy Chicken Taco Soup

from thecleaneatingcouple.com
Main Course
45 min
327 kcal / serving

This Easy Chicken Taco Soup Recipe is so delicious! Make it in your instant pot, crock pot or on the stove for a quick, healthy dinner!

Ingredients

  • 1 teaspoonolive oil
  • 1 cupminced onion
  • ½ tablespoonminced garlic ((about 3 cloves))
  • 1 lbboneless, skinless chicken breasts
  • 14 ozcan tomato sauce (low or no salt)
  • 1 quartchicken broth (low or no salt)
  • 1 teaspoonpaprika
  • ½ teaspoonblack pepper
  • 1 teaspoonchili powder
  • ½ teaspooncumin
  • 15 ozcan black beans (drained & rinsed - low or no salt)
  • 1 cupfrozen corn (thawed)

Directions

Stovetop instructions

  1. 1

    In a large pot, heat olive oil over medium heat. Sauté onions and garlic for 4 minutes.

  2. 2

    Add in chicken breasts, tomato sauce, chicken broth, dried spices, beans and corn.

  3. 3

    Stir together and cover the pot. Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium and let the soup simmer for 20 minutes.

  4. 4

    Once the soup has cooked, remove cooked chicken from the pot. Shred chicken with two forks (tip: shred chicken using paddle attachment in stand mixer!) Add shredded chicken back to the pot.

  5. 5

    Stir to combine & enjoy!

Crockpot instructions:

  1. 1

    Optional but recommended: In a sauté pan, heat olive oil over medium heat. Sauté onions and garlic for 4 minutes.

  2. 2

    Add onion/garlic mixture to the crockpot base with chicken breasts, tomato sauce, chicken broth, dried spices, beans and corn.

  3. 3

    Stir together. Cook on low for 6-8 hours or high for 3-4 hours.

  4. 4

    Remove cooked chicken from the pot. Shred chicken with two forks (tip: shred chicken using paddle attachment in stand mixer!) Add shredded chicken back to the pot.

  5. 5

    Stir to combine & enjoy!

Instant pot instructions.

  1. 1

    Set the instant pot to Sauté for 4 minutes. Sauté onions and garlic for 4 minutes. Make sure to scrape up any browned bits to avoid a burn notice.

  2. 2

    Add in chicken breasts, tomato sauce, chicken broth, dried spices, beans and corn.

  3. 3

    Stir together. Cover and set the instant pot to Sealing, Manual Pressure for 10 minutes.

  4. 4

    It will take about 10 minutes for the instant pot to come to pressure.

  5. 5

    Once cooked, quick release the pressure.

  6. 6

    Remove cooked chicken from the pot. Shred chicken with two forks (tip: shred chicken using paddle attachment in stand mixer!) Add shredded chicken back to the pot along with cooked beans and defrosted corn.

  7. 7

    Stir to combine & enjoy!